An extra moist holiday cake with spices, maraschino cherries and chopped pecans.

1/2 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. butter, softened
1 1/2 c. sugar
1 1/2 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 eggs
2 c. unsifted flour
1 1/2 tsp. baking powder
1 (8 oz.) jar maraschino cherries, well drained and coarsely chopped (about 1/2 c.)
1 c. coarsely chopped pecans
Quick glaze

Preheat oven to 325 degrees. Grease 10 inch fluted or regular tube pan. Sprinkle with 1/2 cup finely chopped pecans. In large mixer bowl, beat cheese, butter, sugar, vanilla, cinnamon and nutmeg until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder. Add to batter; mix well.

Stir in chopped cherries and coarsely chopped pecan. Pour into prepared pan. Bake one hour and 15 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes. Remove from pan. Cool thoroughly. Drizzle with Quick Glaze. Garnish as desired. Store tightly covered at room temperature. Makes one 10 inch cake.

QUICK GLAZE:

In small bowl, combine 1 1/2 cups confectioners' sugar and 2 tablespoons milk; mix well. Makes about 1/2 cup.